Potato, poh-tato. However you say it, I'm a massive fan of the humble tuber. Whether it be a plain white Russet potato or a candy-like, complex sweet potato, I find it nearly impossible to turn down a potato in any form.
My go-to is french fries. I mean, can you blame me? I eat them more than I'd like to admit (three or four times on a good week). With my potato infatuation, arises a problem. No, not that I'm looking to cut out carbs. Occasionally, I get a bit of potato fatigue.
There are only so many times I can have a baked potato, or roasted new potatoes, or even *gasp* my beloved fries. Enter these "noodles." While I'm not the conductor of the courgetti train, a spiralizer can certainly come in handy. And these sweet potato noodles are - dare I say - dank.
Sweet Potato Noodle Bowl with Spicy Peanut Sauce
1/2 inch fresh ginger, peeled + roughly chopped
1 large clove of garlic, peeled + roughly chopped
2 heaping tbsp peanut butter
Juice of 1 large lime
1 tbsp rice vinegar
1 tbsp maple syrup
1 1/2 tbsp tamari
1 tsp coconut oil (melted)
2 sweet potatoes, peeled
4-5 kale stalks, stems removed
1 spring onion, thinly sliced
1/2 cup chopped toasted cashews
1 red pepper, thinly sliced
1 bunch chopped coriander
1 red chili, diced
In a blender, pulse ginger, garlic, and peanut butter. In a small bowl, whisk together lime juice, vinegar, maple syrup, tamari, and coconut oil. Add to blender and pulse to blend. Set aside.
In bowls, divide the sweet potato noodles. Arrange kale, spring onions, cashews, pepper, coriander, and chili. Drizzle sauce over top.